Lobster Thermidor

Ingredients

• 2 whole lobsters, 1.5 pounds each
• 4 tablespoons butter
• 2 tablespoons shallots, minced
• 8 ounces mushrooms, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup dry white wine
• 1/4 cup lobster or chicken stock
• 2 egg yolks
• 1/4 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon tarragon, fresh and chopped
• 1 tablespoon parsley, fresh and chopped
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons breadcrumbs

Instructions

1. Preheat oven to 400°F (200°C).
2. Bring a large pot of salted water to boil and cook lobsters for 8-10 minutes until partially cooked.
3. Remove lobsters and let cool slightly, then split lengthwise and remove meat, reserving shells.
4. Chop lobster meat into bite-sized pieces and set aside.
5. Melt butter in a large saucepan over medium heat and sauté shallots for 2 minutes.
6. Add mushrooms and cook for 5 minutes until softened.
7. Sprinkle flour over vegetables and stir constantly for 1 minute to create a roux.
8. Gradually add milk, wine, and stock while whisking to avoid lumps.
9. Simmer for 5 minutes until sauce thickens, stirring occasionally.
10. In a small bowl, whisk together egg yolks and heavy cream.
11. Remove sauce from heat and slowly temper egg mixture by whisking it into the warm sauce.
12. Return to low heat and stir constantly for 2 minutes until creamy, do not boil.
13. Stir in lobster meat, mustard, tarragon, parsley, cayenne pepper, salt, and pepper.
14. Spoon mixture into reserved lobster shells and place on a baking sheet.
15. Mix Parmesan and breadcrumbs together and sprinkle over each lobster half.
16. Bake for 12-15 minutes until golden and heated through.
17. Serve immediately while hot.

Notes

• Use a lobster cracker and pick for easier meat removal from shells.
• Partially cooking lobsters first makes them easier to handle and split cleanly.
• Temper egg yolks slowly to prevent scrambling when adding to hot sauce.
• Do not let sauce boil after adding eggs to maintain creamy texture.
• This dish is best served immediately after baking for optimal presentation.
• Pre-make the filling up to 2 hours ahead and refrigerate, then bake when ready to serve.
• A sharp knife dipped in hot water makes splitting lobster shells cleaner.